PUt choc & cream in a bowl and heat over a saucepan of boiling water until choc all melted. Stir well.Cool for a bit before putting in fridge. It is ready when it is the consistency of soft butter BUT you must stir regularly (5-10mins to start with, every 5 mins at the end - it sets suddenly).Spread on cake.

Recipe says that this is enough for middle, top & sides of cake - but I only even do top and sides as I liek a thick layer.